I care about you. The reason why the last few weeks have been so quiet here is this yellow Thai curry with chicken .
Okay, this deliciously creamy curry with juicy chicken pieces, cheesy sunsets and snorkel trips with baby sharks (OMG OMG OMG!). Coconut water directly from the coconut, my weight in Mango Sticky Rice and 3 1/2 wonderful weeks in which Mr. Kochkarussell and I were touring Thailand with the backpack.
Now I am back in good old Kiel and I have the biggest Thaifood-Cravings ever. Do you know, right? As soon as the holiday is over, we want nothing more than a last creamy curry, a last paella or a last cocktail with this fancy fruit decoration that we have never seen before.
Luckily I dusted off a super simple trick for perfect yellow curry on my journey. World class!
Okay, okay, let’s talk about the curry situation for a moment.
This yellow Thai curry is the dream of your sleepless nights, I swear! First of all, I love the super easy list of ingredients. We need:
- Chicken breast fillet
- Onion and knobi
- Coconut milk
- Potatoes and carrot
- Coconut oil
- Curry Powder
- Lime Juice
[19459009 ] Curry Powder
All the ingredients just come into a large frying pan one by one, stirring occasionally and tasting in the end , the arbor is finished.
In addition, the curry really meets all the criteria. It is creamy, velvety, a bit spicy, but still much milder with curry powder than the chicken curry with coconut milk . It is also packed with potatoes, carrots and small onion cubes, so you have your vegetables included. I find that especially on evenings, where we want a full meal without much effort, mega.
I think anyway that this yellow Thai curry with chicken and rice is the perfect after-work recipe.
Only a pan , packed with good ingredients and so yummy that it is good for us after a long day and really, makes RIGHT happy. And that’s an absolutely decisive factor, right?
You can also customize the curry to your liking.
- You do not eat meat? Then try the recipe with shrimp (shortening roast time to a few minutes) or tofu.
- I want more vegetables? No problem, just clean what you have in the fridge. It is only important that you pay attention to the different cooking times and cut the vegetables so small that it can be done within 10 to 12 minutes.
- You only have yellow curry paste? Purely with it! Then I would just reduce the amount of curry powder slightly. We learned in the Thai cooking school that yellow curry paste is red with curry powder. Do you have to get on it first?
- You’re in the mood for herbs on top? Oh yeah, mega plan. I love coriander, Thai basil and now and then just good old parsley.
Ok friends, at the latest now you are convinced of the wonderfulness (is that even a word?) Of this curry. So, get there!
I hope you will love this recipe!
Yellow Thai curry with chicken is:
- Wonderfully creamy.
- Hot and coconut.
- Packed with juicy pieces of chicken, potatoes and carrot.
- Perfect as a quick dinner.
Fancy some more tasty curry recipes? How about Mango Coconut Curry with Chickpeas , Thai Red Curry with Zucchini or Coconut Curry with spinach and tomatoes !
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Yellow Thai Curry with Chicken
The yellow Thai curry with coconut milk is fast, creamy and so yummy!
Countries & Regions:
Curry, chicken, potatoes, make yourself
Portions : 4 Portions
calories per serving : 593 kcal
Chicken breast fillet
Red curry paste depending on its sharpness
Pepper and Chili
- Rice to Serve
[ 19459001] Cutting chicken breast into large bite sized cubes. Peel onion and garlic and chop finely. Wash the carrot and cut into rings, peel the potato and cut into small cubes.
Heat coconut oil in a large pan. Salt the filet, fry for about 10 minutes from all sides, turning it regularly. Add onion, garlic, carrot and potato and cook for another 2-3 minutes.
Add coconut milk, curry paste, curry powder and lime juice to the pan. Simmer for 5-10 minutes, then season with salt, pepper and chili. Serve with rice.